Shallot confit

Yield: 1 servings

Measure Ingredient
8 larges Shallots; roots trimmed (8 to
\N \N 10)
150 millilitres Extra virgin olive oil; (1/4 pint)
\N \N Rock salt
1 \N Sprig fresh thyme
1 \N Bay leaf

Using a large, sharp cook's knife, chop the shallots into very fine dice.

Place in a heav-based saucepan with the oil, a light sprinkling of salt, the thyme and the bay leaf. Set the pan over a medium heat until the oil becomes hot, the adjust the heat to it's lowest possible setting and continue to cook the shallots until they are meltingly tender, about 2 hours. Set aside to cool. Store in a screw-top jar in the refrigerator, where the confit will keep for up to one week, or if covered with a layer of olive oil, for up to a month.

Converted by MC_Buster.

Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 27 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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